NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 large egg

0.13 cup oat flour

1 scoop unflavored collagen peptides

0.5 cup fresh blueberries

1 tsp lemon zest

0.5 tsp baking powder

0.25 tsp vanilla extract

0.5 tsp avocado oil

0.25 cup nonfat plain Greek yogurt

0.5 tsp pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the ricotta cheese, liquid egg whites, whole egg, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, collagen peptides, baking powder, and lemon zest to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold in half of the fresh blueberries, being mindful not to over-mix the batter.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil.

• 5

  Pour the batter into the skillet to form three or four medium-sized pancakes, leaving space between each.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface, then flip and cook for an additional 2 minutes until golden brown and firm.

• 7

  Transfer the pancakes to a plate and top with the Greek yogurt, the remaining fresh blueberries, and a drizzle of pure maple syrup.